Recipe information
Total Time
45 minutes
Yield
Makes 4 Servings
Ingredients
1
1 1/4-pound skinless black cod fillet
4
teaspoons fresh lime juice, divided
1
tablespoon olive oil
1
1/2 cups chopped leek (white and pale green parts only; about 1 large)
2
garlic cloves, minced
1
/2 cup canned unsweetened coconut milk
1
teaspoon (packed) grated lime peel
1
/3 cup chopped fresh cilantro
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°F. Sprinkle fish with salt and pepper; place in 11x7x2-inch glass baking dish. Drizzle with 1 1/2 teaspoons lime juice. Heat oil in large skillet over medium heat. Add leek and garlic; sauté 7 minutes. Add coconut milk and remaining lime juice; boil until thick, about 4 minutes. Stir in lime peel.
Step 2
Spoon sauce over fish. Bake until fish is just opaque in center, about 20 minutes. Transfer to platter. Whisk juices in baking dish. Spoon around fish; top with cilantro.